Keto Babaganoush

Keto Babaganoush Recipe

Enjoy this delicious keto-friendly babaganoush with our keto crackers!
Cook Time: 30

Difficulty: Moderate
Serves: 2



Eggplant, roasted & peeled; 1 medium (250g)

Olive oil; 100g

Tahina Paste; 75g

Garlic, minced; 3 cloves (8g)

Parsley, chopped; 2 tsp (6g)

Cumin Powder, roasted; 1 tsp (3g)

Salt; to taste

Black pepper, crushed; to taste

Lemon juice; 2 tbsp (10g)

Black olive, chopped; 1 tbsp (5g)



  1. Roast the eggplant on direct flame, so that they are charred and cooked.
  2. De-skin and keep the flesh on a strainer to drain excess of moisture. Remove excess of seeds if required.
  3. Add salt, crushed pepper, lemon juice, tahina paste, olive oil, minced garlic and cumin powder to the chopped eggplant and mix well.
  4. Adjust seasoning and whip well to make it light and smooth, fold in the chopped parsley to the Babaganoush.
  5. Garnish with chopped olives and drizzle olive oil on top.
  6. Serve with Foodhall Keto Crackers.